The Atlanta Journal-Constitution
GRILLED EGGPLANT WITH CHERMOULA SAUCE
1 teaspoon cumin seeds 1 bunch (2 ½ ounces)
fresh cilantro
1 ounce fresh flat-leafed
parsley
¼ ounce fresh mint ½ teaspoon minced
garlic
¼ teaspoon red pepper
flakes
⅛ teaspoon table salt ⅛ teaspoon smoked
paprika 3 Tablespoons olive oil,
divided
1 Tablespoon fresh
lemon juice
1 2-pound eggplant, unpeeled, stem trimmed
Make the chermoula sauce: Toast the cumin seeds in a dry skillet over medium-high heat until they are lightly browned and fragrant, about 2-3 minutes.
Trim any thick stems from the cilantro, parsley and mint. Place the herbs in the bowl of a large food processor. Pulse until finely chopped, about 20 times.
Scrape down the sides of the bowl and add the cumin, garlic, red pepper flakes, salt, paprika, 2 tablespoons olive oil and lemon juice. Pulse again until well combined. Taste and adjust seasonings. The chermoula can be made in advance, and will keep in a refrigerated, airtight container for up to 3 days.
Cut the eggplant lengthwise into ½-inch slices. Lightly brush both sides of the eggplant with the remaining tablespoon of olive oil.
Prepare the grill for medium-high direct grilling. Place the eggplant on the grill and cook 3-4 minutes per side, until grill marks appear and the eggplant is soft and gray in color. Place the eggplant on a serving platter and drizzle with the chermoula sauce. Serves 4-6.
Per serving, based on 4: 211 calories (percent of calories from fat, 48), 6 grams protein, 22 grams carbohydrates, 7 grams fiber, 11 grams fat (1 gram saturated), no cholesterol, 115 milligrams sodium.